• Kristin Ervin

Blackberry Jam

Updated: Sep 24

Its that time of year again, fresh blackberries! I made this with blackberries that I had picked on a walk behind my parents house. This is a quick small batch recipe, enjoy!


Ingredients:

5 cups fresh blackberries

1/4-1/2 cup maple syrup *see notes

1 orange, zest


Place all ingredients in medium sauce pot. Bring to a simmer and cook for 20-25 minutes until thickened. Use a potato masher to break up berries. Pour into 2 clean jam jars. Allow to cool fully before covering and placing in the fridge. Enjoy, it is that simple!

Notes:

Syrup: Depending on berries and your preference of sweetness use 1/4 to 1/2 cup maple syrup. You can always start with the smaller amount and add more as needed! I tend to keep the sugar low purely because I like to watch how much sugar I eat.


Canning: Since this is a smaller batch you don't need to go through the sealing process since you are making a smaller amount. If you would like to seal this is what I would do (generally only if I make a bigger batch). Fill the jars 1/4" from the top with hot jam, seal lid and place in a hot water bath until you hear a pop then remove from water bath. You will know its fully sealed once you hear the pop. If you have one that wont seal properly insure you store that one in the fridge.


Check out my other jam recipes! Click photo for recipe below.


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